- Bake the Sweet Potatoes
- Preheat the oven to 200 °C (top and bottom heat).
- Wash the sweet potatoes and cut them in half lengthwise.
- Score the flesh in a diamond pattern with a knife (not too deep), then rub with olive oil and Rock’n’Rubs fries seasoning “Roasted Garlic & Cheese”.
- Place cut side up on a baking sheet lined with parchment paper.
- Bake for about 35–40 minutes, until soft and lightly caramelized.
- Prepare the Toppings
- Heat a little butter or oil in a pan.
- If using, fry the bacon first until crispy – then remove and drain on paper towels.
- In the same pan, slowly sauté the onion strips until golden brown and soft.
- Add the mushrooms, sear well, and season with salt and pepper. Add more butter if needed.
- Stir the bacon back in at the end (skip the bacon for a vegetarian version).
- Prepare the Sour Cream
- Mix the sour cream with a little salt, pepper, and lemon juice until smooth.
- Assemble
- Take the baked sweet potatoes out of the oven.
- Spoon some sour cream onto each half.
- Top with the onion-mushroom(-bacon) mixture.
- Garnish with freshly chopped chives or parsley.
Tip:
If you want true soul food vibes, sprinkle grated cheese (like cheddar) on top at the end and pop it under the broiler for a few minutes.
